Crispy Prosciutto & Burrata Grilled Cheese

Last Tuesday, I stood in my kitchen at midnight, too tired to cook anything elaborate but craving something that felt special. I had half a burrata ball from a dinner party earlier that week and some prosciutto languishing in the back of my fridge. Five minutes later, I was watching golden bread turn crisp in my skillet, wondering why I'd never thought to put these ingredients together before.

My sister came over unexpectedly the next afternoon and caught me making another batch. She took one bite and literally stopped talking for a full minute, just stared at her sandwich with this look of pure disbelief. Now she texts me every Wednesday asking if it's 'grilled cheese day' at my house.

Ingredients

• Sourdough or rustic country bread: The sturdy structure holds up to the creamy burrata without getting soggy, plus it develops this incredible crunch that softer breads just can't achieve
• Unsalted butter softened: Room temperature butter spreads more evenly, ensuring every square inch of bread gets that gorgeous golden color and preventing those sad unbuttered patches
• Prosciutto: Cooking it first transforms it from silky to shatteringly crisp, creating these salty glass-like shards that contrast beautifully with the creamy cheese
• Fresh burrata: The interior stracciatella creaminess is what makes this sandwich extraordinary, though fresh mozzarella works in a pinch if you can't find burrata
• Fresh basil leaves: They add this bright peppery note that cuts through the richness, making each bite feel somehow lighter and more complex
• Freshly ground black pepper: A few grinds right before closing the sandwich adds this subtle warmth that ties all the flavors together

Instructions

Prep your bread:

Lay out all four slices and spread softened butter on one side of each, going all the way to the edges, because those buttery crusts are arguably the best part.

Crisp the prosciutto:

Drop the slices into a dry skillet over medium heat and let them sizzle for about a minute per side until they curl and darken slightly, then transfer to paper towels to drain.

Build your masterpiece:

Place two slices butter-side down on your work surface, tear the burrata into pieces and distribute it evenly, then layer on crispy prosciutto, basil if you're using it, and several generous grinds of black pepper.

Grill to perfection:

Top with remaining bread slices butter-side up, place sandwiches in your skillet over medium heat, and cook for 3 to 4 minutes per side while pressing gently with a spatula until everything is golden and melty.

Save

This recipe has become my go-to for impromptu dinner guests who deserve something more thoughtful than ordering takeout. There's something about the combination of warm, melty cheese and salty, crisp prosciutto that makes people feel taken care of in a way that ordinary food never quite manages.

Choosing The Right Bread

I've tested this with everything from basic white sandwich bread to homemade ciabatta, and the sourdough consistently wins every time. The slight tang and sturdy structure create this perfect foundation that supports without overwhelming the delicate burrata. Avoid anything too thick or your bread will burn before the cheese melts properly.

Temperature Control Secrets

Medium heat might feel too low at first, but it's the secret to evenly melting the burrata without scorching your bread. I've ruined countless sandwiches by rushing this part, learning the hard way that patience yields dramatically better results. Listen for that gentle sizzling sound rather than aggressive popping.

Flavor Variations To Try

While the classic version is hard to beat, sometimes I add a drizzle of honey or balsamic glaze before closing the sandwich for this incredible sweet and salty situation. My vegetarian sister swears by roasted red peppers instead of prosciutto, and I've even added thin slices of pear for a fancy autumn twist. The basic formula stays the same, but small tweaks keep it exciting.

• Try swapping fresh arugula for basil when you want something peppier and more substantial
• A thin layer of fig jam underneath the burrata creates this sophisticated flavor profile that restaurant chefs love
• Experiment with different breads like rosemary focaccia or sesame seeded sourdough for completely different experiences

Save

Serve this with a simple green salad dressed with nothing but lemon juice and olive oil to balance the richness. Sometimes the simplest meals are the ones we remember longest.

Recipe FAQs

→ What makes burrata different from regular mozzarella?

Burrata consists of an outer mozzarella shell enclosing a soft, creamy interior of stracciatella and cream. When heated, this center becomes incredibly luscious and creates a velvety texture throughout your sandwich that regular mozzarella can't match.

→ Why cook the prosciutto before adding it to the sandwich?

Crisping the prosciutto in a dry skillet renders excess fat and concentrates its salty flavor. The crispy texture provides a satisfying crunch that contrasts beautifully with the melted cheese and soft bread inside.

→ Can I make this vegetarian?

Simply omit the prosciutto or substitute it with roasted red peppers, sun-dried tomatoes, or caramelized mushrooms. These alternatives still provide depth and umami while keeping the sandwich vegetarian-friendly.

→ What's the best way to melt the cheese thoroughly?

Cook over medium heat and press gently with your spatula to ensure good contact with the pan. Covering the skillet for the last minute helps trap heat and melt the center without burning the bread.

→ What pairs well with this sandwich?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the rich flavors beautifully. For a non-alcoholic option, try sparkling water with lemon. A simple side salad with vinaigrette helps balance the indulgence.

→ Can I assemble these ahead of time?

It's best to assemble and cook immediately for optimal texture. The burrata's high moisture content can make bread soggy if left to sit. However, you can prep ingredients in advance and assemble just before cooking.